Ingredients:

  • 1 cup (200g) French Green or Puy lentils, rinsed
  • 3 cups (710ml) water or low-sodium vegetable broth
  • 1 bay leaf
  • 1 clove (5g) garlic, smashed
  • 1 cup (150g) English cucumber, finely diced
  • 1 cup (150g) cherry tomatoes, quartered
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (75g) Kalamata olives, pitted and sliced
  • 1/2 cup (30g) fresh parsley, chopped
  • 1/2 cup (60g) crumbled feta cheese
  • 1/4 cup (40g) chickpeas, rinsed and drained
  • 1/3 cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15g) Dijon mustard
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Combine rinsed lentils, water or broth, bay leaf, and smashed garlic in a saucepan. Bring to a boil, then reduce heat to low and simmer covered for 18–20 minutes until al dente. Drain through a colander and discard the bay leaf.
  2. While the lentils cool slightly, dice the cucumber, tomatoes, and red onion. In a large mixing bowl, combine the diced vegetables with sliced olives, chopped parsley, chickpeas, and crumbled feta cheese.
  3. In a mason jar or small bowl, combine the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper. Shake or whisk vigorously until the dressing is thickened and emulsified.
  4. Add the warm lentils to the bowl of vegetables and pour over the dressing, tossing until evenly coated.